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Slim Southwest Deviled Eggs

 Slim Southwest Deviled Eggs
When you're in the mood for some good finger food, try any one of these variations on deviled eggs. They are a cinch to fill and make a popular contribution to a potluck or brunch. —Taste of Home Test Kitchen, Greendale, Wisconsin
12 ServingsPrep/Total Time: 20 min.


  • 6 hard-cooked eggs
  • 3 tablespoons reduced-fat mayonnaise
  • 1 tablespoon salsa
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • Jalapeno pepper slices, optional


  • Cut eggs in half lengthwise. Remove yolks; set aside egg whites and
  • four yolks (discard remaining yolks or save for another use).
  • In a large bowl, mash reserved yolks. Stir in mayonnaise, salsa,
  • chili powder, cumin, salt and pepper. Stuff or pipe into egg whites.
  • If desired, garnish with pepper slices. Chill until serving. Yield:
  • 1 dozen.
Nutritional Facts: 1 stuffed egg half equals 40 calories, 3 g fat (1 g saturated fat), 70 mg cholesterol, 91 mg sodium, 1 g carbohydrate, trace fiber, 3 g protein.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.